Brunswick Stew for Your Crock Pot |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 6 |
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Early Virginia settlers made this hearty stew with squirrel meat. Better Homes and Gardens updated version simmers all day in your crock pot and features chicken and ham. Ingredients:
3 medium onions, cut into thin wedges |
2 lbs meaty chicken pieces, skinned |
1 1/2 cups diced cooked ham (8 ounces) |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 ounce) can chicken broth |
4 garlic cloves, minced |
1 tablespoon worcestershire sauce |
1 teaspoon dry mustard |
1 teaspoon dried thyme, crushed |
1/4 teaspoon pepper |
1/4 teaspoon bottled hot pepper sauce |
1 (10 ounce) package frozen sliced okra (2 cups) |
1 cup frozen baby lima bean |
1 cup frozen whole kernel corn |
Directions:
1. In a 3 1/2- to 4-quart crock pot place onion.
2. Top with chicken and ham.
3. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
5. If desired, remove chicken; cool slightly.
6. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces.
7. Return chicken to crock pot; discard bones.
8. Add okra, lima beans, and corn to crock pot.
9. If using low-heat setting turn to high-heat setting.
10. Cover and cook 45 minutes more or until vegetables are tender.
11. Makes 6 servings.
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